Roasted Vegetable Tostadas

By Philip Riley



  1. Preheat oven to 400 deg. Slice the zucchini and squash into 1/2 inch rounds. Drizzle oil over the slices, and roast for 20 minutes.
  2. Bake the tortillas for about 4 minutes, until crispy.
  3. Dice the onion, tomatoes, and avocados. Combine with a squeeze of lime and salt
  4. Heat the beans.
  5. Whip the yogurt alternative with a hefty squeeze from limes, adding lime zest.
  6. Assemble the tostadas by layering the ingredients.